Rhode Island: Just a Taste

For being such a small state, Rhode Island sure does pack in a lot of flavor! We were recently treated to a very fresh and yummy lunch yesterday at the James Beard House on W. 12th St. made by some of the Ocean State's hottest chefs, many of whom graduated from the famous culinary arts school in Providence, Johnson & Wales, and all of whom were really young. Chefs Matthew Varga from Gracie's (pictured cooking), Kevin Thiele from the Hotel Viking and Matthew Genuso from Chez Pascal used a lot of strawberries and peas (which they said were all a bloom in Rhode Island) to create menu items which included dishes like Bombster scallops with peas and pork croutons (delish!), a mixed green salad with pea shoots, ricotta cheese and strawberries and strawberry shortcake with homemade buttermilk biscuits and basil ice cream. All of the ingredients were from local farms via the help of Farm Fresh Rhode Island, a program that connects chefs with local family farms. Chefs place their orders directly with the farmers to build relationships between small growers and eaters. The farms also have direct relationships with schools in Rhode Island as well, ensuring less frozen pizzas and more mesclun greens. You can try all these restaurants and more at a discount during Providence's restaurant week from July 11- 18th.